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"Cuisine is only about making foods taste
the way they are supposed
~ Charlie Trotter
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Roman Spiced Artichokes
2 1/2 lemons
1 small onion,
white wine vinegar
1/3 cup olive
Break off and
discard tough outer leaves of the artichokes. Cut off the top half of each
artichoke with a very sharp stainless steel knife, snip off any remaining
sharp tips from leaves with scissors, and rub the cut surfaces
with the 1/2
lemon. Trim the bases, dropping the artichokes into a bowl
of cold water
acidulated with the juice of one of the lemons.
In a stainless
steel or enameled saucepan of boiled salted water, combine artichokes,
drained, with the juice of the remaining lemon, coriander seeds, and
peppercorns. Simmer them for 40 minutes, or until bottoms are tender and a
leaf pulls away easily. Remove the artichokes with tongs and let them drain
upside down on a rack until they are just cool enough to handle.
cooking liquid to about 2 cups and strain it, reserving 2 tablespoons liquid
and 1 teaspoon spice mixture. Cut artichokes in half lengthwise and
small spoon remove the inside leaves and the chokes. Cut each half into
wedges and arrange the wedges cut sides up on a platter. Force the
through a sieve and sprinkle them and the capers over the artichokes.
In a food
processor or blender, blend the reserved cooking liquid, reserved spice
mixture, onion, parsley, basil, white wine vinegar, balsamic vinegar,
mustard, garlic, sugar and salt to taste, scraping down sides with a rubber
spatula until the mixture is smooth. With motor running add olive oil and
vegetable oil in a stream and blend the dressing until it is emulsified.
Pour dressing around the artichoke wedges. Serves 3 as a first course.
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